Directions

Grate summer and zucchini squash into colander. Toss with 1 tbsp. salt, and let drain in sink for 30 to 40 minutes. Squeeze squash to remove as much liquid as possible. Preheat oven to 375 degrees. Heat olive oil in large overnproof skillet over medium-high heat. Set aside 3 tbsp. scallion greens. Add remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until scallions are soft, about 3 minutes. Add shredded squash and cook, stirring occasionally until tender, about 7 minutes. Stir in parsley, nutmeg, and pepper to taste. Cook until mixture is slightly dry, about 1 more minute. Remove from heat and let cool 5 minutes. Spread squash evenly in skillet. Make six 2 1/2 inch wide indentations in the mixture with the back of a spoon; put 1/2 tsp. butter in each one. One at a time, crack each egg into a small bowl and pour into indentation. Season with salt and pepper, and sprinkle with cheese. Transfer skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter reserved scallion greens on top.

Serving Size: 6 servings

Tip: You can add some red bell pepper (from jar or fresh) while sauteeing squash and can top with a half cup of pepperjack or sharp cheddar at the end of cooking -- for added color and flavor (and just a few more calories, too)!